Caramelicious!

A couple times each season we have a group of guys that request catering. This happens to be one of those weekends and I actually don't mind it. Guys are generally pretty easy to please. I make pretty good money too so I like to throw in a dessert as my way of thanking them. These guys, big surprise, are getting cupcakes! So far I've made two varieties- Cookies and cream and a Devil's Food with Salted Caramel Frosting.

Devil's Food cupcake with an Oreo crust, topped with Oreo buttercream frosting and an Oreo cookie.

Devil's Food Cupcake with a chocolate ganache filling topped with salted caramel buttercream frosting and a chocolate ganache swirl.

Devil's Food cupcake with a chocolate ganache filling topped with fresh strawberry buttercream frosting (I just needed to use up the rest of my strawberry frosting and these just look pretty).

I'm including the recipe for the Salted Caramel Buttercream Frosting. It is quite possibly the most decadently delicious thing I've ever tasted in my life. Do yourself a favor, if you don't eat another thing this week, whip up a batch of this immediatetly. I don't care if you put it on a cupcake, smear some on a piece of toast or eat it straight with a spoon (my personal recommendation). This stuff is amazing! Don't be put off by making the caramel yourself. It is super-easy and totally worth the few extra minutes of work.

Salted Caramel Butter cream Frosting
Frosting Ingredients:
• 1/4 cup sugar
• 2 Tbsp. water
• 1/4 cup heavy cream
• 1 tsp. vanilla
• 3/4 cup (1.5 sticks) salted butter, softened
• 2 cups powdered sugar
•
• Briefly stir together granulated sugar and water in a small saucepan and bring to a boil over medium-high heat. Continue cooking, without stirring, until mixture turns dark amber in color, about 6 to 7 minutes.
• Remove from heat and slowly add in cream and vanilla (just start with a tablespoon or two), stirring with a wooden spoon until completely smooth. (Be careful, as the mixture will definitely bubble up and possibly splatter a bit as you add in the cream.) Set aside until cool to the touch, about 25 minutes.
• Beat the butter ]in the bowl of a stand mixer fitted with the paddle attachment on medium-high speed until light in color and fluffy, about 3 minutes. Reduce speed to low, add powdered sugar, and mix until completely incorporated. Turn off the mixer, and then add caramel. Beat frosting on low to combine, and then increase to medium-high and beat until airy and thoroughly mixed, about 2 minutes. Refrigerate if not using immediately (or to harden the frosting a bit).